Recipe - Leek Quiche

Crust any can be used;
like mille fueille pastry,
or any other quiche dough,
or none at all.
3 lg Leeks; cleaned well and cut
to small pieces.
2 cup Half and half; (in Israel I
use Shamenet LeKafe) or
regular milk
1 cup Whipping cream
1 cup Butter
1 cup Crumbled Bulgarian cheese
it is better to use wetter
cheese and not the dry
varieties like Feta.
Israelies if you can
obtain HaMeiri cheese yummy
yummy use it.
1 cup Grated Kachkaval cheese
3 Eggs

Source: myself

Preperation:

1. Spread crust in pan.

2. Cook leek in half and half, cream and butter until most of the liquids
are absorbed that takes about Three fourths of an hour on low heat but you don't
have to stand nearby all the time, an occasional stir will do. Just make
sure heat is low enough so mixture does not burn.

3. Cool and add other ingredients. Spread on crust and bake for about 1
hour in medium heat.
Posted to JEWISHFOOD digest by "øòéä èøàáODh" tarab@netvision.net.il on
May 31, 1998